Tender chicken in spicy buffalo sauce with creamy cheese and blue cheese crumbles. Bold, comforting, and ready in 35 minutes.
# What You Need:
→ Pasta
01 - 12 oz penne or rotini pasta
→ Chicken
02 - 2 cups cooked, shredded chicken breast
→ Sauce
03 - 1/2 cup buffalo wing sauce
04 - 1/4 cup unsalted butter
05 - 1/2 cup heavy cream
06 - 1 cup shredded mozzarella cheese
07 - 1/2 cup cream cheese, softened
08 - 1 teaspoon garlic powder
09 - 1/2 teaspoon onion powder
10 - 1/2 teaspoon smoked paprika
11 - Salt and freshly ground black pepper to taste
→ Topping
12 - 1/2 cup blue cheese, crumbled
13 - 2 tablespoons chopped fresh chives or green onions, optional
# How To Make It:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside.
02 - While pasta cooks, melt butter in a large skillet over medium heat. Add buffalo sauce and stir to combine.
03 - Lower heat and whisk in softened cream cheese until smooth. Pour in heavy cream, whisking constantly until sauce reaches a creamy consistency.
04 - Stir in mozzarella cheese, garlic powder, onion powder, smoked paprika, salt, and pepper. Cook until all cheese is fully melted and well combined.
05 - Add shredded chicken to the sauce and stir until thoroughly coated and heated through.
06 - Add drained pasta to the skillet and toss to combine, ensuring even coating with sauce throughout.
07 - Transfer to serving bowls. Top with crumbled blue cheese and chopped chives if desired. Serve immediately while hot.
